recipes of the day 05/03/04.....what do they eat in the caribbean?

Discussion in 'Recipes' started by snorton938, May 2, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    let's find out :D is the first one.....

    but before we it spelled caribbean or carribean......because a bunch of people either one way or the other are spelling it wrong including some restaurants.

    Jerk Pork

    4 large pork chops
    1 tsp jerk seasoning ( more if preferred hot)
    (Alternative jerk seasoning:-
    50g pimento berries,
    6 stalks spring onions,
    2-3 hot peppers, chopped,
    4 fresh cinnamon leaves, chopped, or bay leaves.)

    Preparation Method
    Wash and dry the pork
    Rub in the jerk seasoning
    Leave to stand for 10 minutes
    Grill or barbecue the pork until cooked, turning once.

    tha one was too's another one (gotta save space on the forum)..... :D

    Jerk Chicken


    2 pounds chicken pieces
    1 tablespoon of jerk seasoning rubbed in well.
    or here is an Alternative if you have no jerk seasoning:
    1 tablespoon Good Seasons Italian Salad Dressing Mix
    then after applying either jerk seasoning or italian mix the following:
    2 tablespoons brown sugar
    2 tablespoons oil
    2 tablespoons soy sauce
    1 teaspoon ground cinnamon
    1 teaspoon ground thyme
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon ground black pepper
    1 large Onion, peeled and chopped
    5 Garlic cloves, peeled and
    1/4 teaspoon Scotch Bonnet pepper )

    Preparation Method
    Wash and prepare chicken.
    Mix all ingredients except chicken in small bowl until well blended.
    Pour dressing over chicken; cover. Refrigerate 1 hour to marinate, or overnight.
    Drain and discard dressing mixture.
    Place on greased grill over hot coals or on rack of grill pan 5-7 inches from heat.
    Grill 40-45 minutes or until cooked through, turning
    frequently. (Or bake in on gas mark 5 for 1 hour)
    Makes 6 servings.

    now that's more like it....a little longer but not too long.....
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Caribbean Fruity Rice


    2 cups Hot cooked rice
    11 ounces Canned mandarin oranges -- - drained
    8 ounces Canned crushed pineapple -- - drained
    1/2 cup Chopped red pepper
    1/2 cup Slivered almonds -- toasted
    1/2 cup Unsweetened grated coconut - toasted*
    1/3 cup Sliced spring onions
    2 tablespoons Mango chutney
    1/4 teaspoon Ground ginger

    *To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute, or place under grill.

    Preparation Method
    Combine all the above in a large frying pan over medium-high heat.

    Stir until ingredients are blended and thoroughly heated.
    Serve with grilled or broiled shrimp.

    i like the caribbean.....they cook like snort thinks....simple... :D :D :D

    here's another one:

    Bean Soup
    (For the vegetarian option forget the pork and beef)


    1 lb Smoked ham on the bone -- chopped
    -or salted pig's tail
    1 lb Stewing beef -- cubed
    2 cups Kidney beans, dried
    4 litres Water
    4 small Potatoes -- peeled and cubed
    1/2 cup Coconut milk -- optional
    1 Onions -- chopped
    2 Green onions -- chopped
    1 Sprig fresh thyme
    1 Hot pepper

    Preparation Method

    Soak the pig's tail overnight in fresh water to cover. Then thoroughly rinse the pig's tail (or ham hocks) in cold water.
    Combine in a large heavy sauce- pan with the beef, dried kidney beans (if using canned beans don't add at this time), and the water. Cover and cook over medium heat for about 1 hour, until the meat and beans are tender.

    Add the potatoes, coconut milk, and any other peeled root vegetables or dumplings along with the onion, scallions, thyme and hot pepper. (If using canned beans, add at this time.)
    Add salt to taste. Stir the soup and allow to simmer for 1 hour. Remove the whole hot pepper and thyme sprig before serving.
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Chicken Curry


    2 medium Sized frying chickens
    -cut up & boned
    3 tbs Vegetable oil
    2 Cloves garlic, chopped
    2 strips Scallions, chopped
    1/2 tsp Pepper
    1 tbs Curry powder
    1 tsp Allspice
    1 inch piece ginger,
    -peeled & finely chopped
    1 cup Coconut milk
    2 large Potatoes, peeled and

    Preparation Method
    In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes.
    Add the chicken and simmer, covered on low heat about 10 minutes.
    Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes.

    Serve with
    8 cups Steamed rice
    Mango chutney, garnish
    Coconut milk, garnish
    Yogurt, garnish



    4 cups Shredded cabbage
    1/4 cup Shredded carrots
    1/2 cup Chopped Spring Onions
    1/4 cup Mayonnaise
    1/4 cup salad cream
    1 teaspoon Sugar

    Preparation Method
    Combine all ingredients in a large bowl.
    Stir well.
    Cover and chill before serving.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    8 this like caribbean ravioli?

    Dahl Puri Roti

    Ingredients for Dahl Filling:

    1 cup yellow split peas
    1 tsp cumin seed
    1 tsp curry powder
    2 gloves garlic, finely sliced
    1 tbs vegetable oil
    2 cups water

    Ingredients for Roti:

    1.5 kg plain flour
    6 tsp baking powder
    1 tsp salt
    500g butter
    500 ml water
    Vegetable oil as needed

    Preparation Method for Dahl filling:

    Heat vegetable oil in a pan. Add cumin seed and garlic. Cook until garlic is golden brown.
    Add water with salt to taste, and bring to a boil
    Add curry powder, and stir well.
    Add yellow split peas, and allow to simmer until completely soft.
    Drain water from peas. Allow to cool, then mash completely with a fork.

    Preparation Method for Roti:

    Sift together the flour, baking powder and salt.
    Add butter, and crumble into mixture.
    Add water slowly, and mix to form a dough.
    Knead, and let stand for 30 minutes.
    Knead again, and then divide into 12 small balls.
    Make a deep hole in the ball through the middle and place some of the dhal mixture inside. Close the opening of the hole by pinching the top.
    Roll the ball in flour.
    On a floured board, roll out each ball, as thinly as possible using a rolling pin.
    Spread some vegetable oil with a brush onto a a large flat griddle, or frying pan, heat on a medium until hot.
    Place each individual roti on the pan, and cook for about one and a half minutes on each side, coating each side with a little vegetable oil as it cooks.
    Remove and drain on paper towels
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    250g callaloo or spinach
    12 okras
    12 cups water
    1/2 pound pig's tail or salt beef
    1/2 pound shin of beef
    3 cups coconut milk
    1/2 1b yello yam and coco, peeled and sliced
    2 stalks spring onion, crushed
    1 sliced hot pepper, seeds removed
    black pepper

    Wash thoroughly and finely chop the callaloo and okras

    Put them to poil in the water with the pig's tail or salt beef, and the shin of beef for 2 hours, or until the meats are tender.

    Add the coconut milk, yam and coco, spring onions, hot pepper and black pepper.

    Add more water if required, though the soup should be fairly thick.

    Simmer for a further 30 minutes.

    Serves 4 - 6
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Bakes /Fried dumplings


    1 1/2 cups flour
    1 teaspoon baking powder -- rounded
    1/2 teaspoon salt
    2 teaspoons sugar
    1 tablespoon shortening
    1/4 cup water
    frying oil

    Preparation Method

    Sift flour, baking powder, and salt.
    Rub in fat.
    Add enough water to ingredients to make a soft dough.
    Knead lightly, with floured hands, if needed. Break off pieces and roll into smooth balls.
    Flatten to 1/2 in thick.
    Fry in hot oil or bake on a hot greased pan.


    (If preferred, replace beef with chicken or lamb)


    2 tbs Olive oil
    2 Onions;finely chopped
    5 Garlic cloves;finely chopped
    1 lb Ground beef; lean
    1 tbs Curry powder
    1 tsp -salt
    1/2 tsp -freshly ground black pepper
    1/2 cup Bread crumbs, dry
    1/2 cup Chicken stock; or water
    2 Green onions; finely chopped


    500g Plain Flour (about 18 oz)
    1/2 tsp Tumeric
    1/4 tsp -salt
    200 g (7 oz) Shortening or Butter; cold,
    1/4 c -ice water or more if
    1 Egg; lightly beaten

    Preparation Method

    Heat oil in large heavy pan.
    Add onions and garlic. Cook, stirring till onion wilts.
    Add ground meat. Cook, stirring until meat is browned.
    Sprinkle with curry powder, salt and pepper. Cook about 5 minutes.
    Stir in breadcrumbs and stock or water. Cook, stirring often, about 20 minutes. Mixture should be thick but not dry.
    Stir in green onions. Remove from heat and leave to cool.

    Make pastry by combining flour with tumeric and salt.
    Rub in butter or shortening until crumbly. Add
    water; gather into a ball.
    Roll out to about 1/4" thickness and cut into 4" diameter circles.
    Gather remaining dough together and lightly cut out again.
    Place about 1 Tbsp filling on each circle. Brush edges with lightly beaten egg, fold over and seal.
    Preheat oven to 400F. Place patties on baking trays lined with aluminium foil. Brush lightly with remaining lightly beaten egg.
    Bake 25 to 30 till golden brown.
    MAKES: Approx
    30 Patties These can be made ahead and frozen
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Conch Chowder


    60g (2-3 oz) salt pork or bacon
    2 onions, finely chopped
    1 clove garlic
    1/2 sprig thyme
    2 green peppers, diced
    2 celery sticks, finely sliced
    3 potatoes, diced
    5 ripe tomatoes, or 1 can peeled tomatoes
    1/4 cup tomato paste
    6 conches, pounded and diced
    Salt and pepper to taste

    Preparation Method

    Fry salt pork or bacon in a pot until golden brown.
    Add onions, garlic, thyme, peppers and celery to the pot.
    Cook until soft, then add tomatoes and paste. Stir well.
    Add diced conch.
    Put in potatoes. Add sufficient water to cover the mixture.
    Bring mixture to a boil, then reduce heat, and simmer for 25 minutes.
    If preferred, blend when cool.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Rice & Peas


    1 16 oz can pigeon peas
    6 cloves garlic -- finely chopped
    1/2 medium onion -- chopped
    2 tablespoons olive oil
    2 cups rice
    1 15 oz can coconut milk
    1 cup water
    4 teaspoons granulated chicken boullion

    Preparation Method

    1. If using canned peas, drain and reserve the liquid.

    2. Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown.

    3. Add the garlic and onion and saute for a few more minutes. Be careful not to let the rice go too brown.

    4. Stir the peas in with the rice. Do not stir again during cooking!

    5. Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. add to the rice and bring to a boil. Immediately reduce the heat to simmer.

    6. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Callaloo Cookup


    1 lb Beef stew meat, cubed
    2 tbs Oil
    5 cups Water
    1 med. Onion, peeled and chopped
    2 Garlic cloves, peeled and -chopped
    1 lb Callaloo leaves or spinach.
    1/4 ts Chopped fresh Habanero
    -(Scotch Bonnet) pepper
    5 Ounce can coconut milk
    Salt and pepper
    1 lb Uncle Ben's long-grain rice
    1/2 cup Chopped red bell pepper -for garnish

    Preparation Method

    Brown beef in oil, then add water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour.
    Cook until liquid has reduced to about 3 cups.

    Add onion, garlic, callaloo leaves, Habanero, coconut milk and salt and pepper to taste.
    Simmer for 10 minutes.
    Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes. The mixture should look nice and green. Garnish with chopped red pepper.

    Serves 8 to 10.
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Callaloo Soup


    1 1b Callaloo,(Dasheen leaves) or spinach, cleaned and chopped
    6 Fresh okras, trimmed
    1 large Plantain, cubed
    1 ts Oregano
    5 Scallions, chopped
    6 Cloves, pounded
    2 Garlic cloves, pressed
    1 lb Yam, peeled; diced
    Salt; pepper
    Scotch bonnet, to taste

    (Can Replace the yams with either cassava or dasheen root. Cook in the same way.)

    Preparation Method

    Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours.

    Meanwhile, simmer the yam in lightly salted water until just tender.
    Drain the water; reserve the vegetables.

    Allow the soup to cool slightly. Strain the stock; set aside.

    Puree the cooked solids ; return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened ; add it to the soup.

    Add the salt, pepper; Sctoch bonnet. Simmer for 1 hour.
    5 minutes before serving, add the diced yams. Heat through; serve.

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